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Roll No.
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Total No. of Questions : 09
Total No. of Pages : 02
BHMCT (Sem.-4)
Time: 3 Hrs.
HYGIENE & SANITATION
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Subject Code : BH-216
M.Code: 14551
Max. Marks : 30
INSTRUCTION TO CANDIDATES :
- SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark each.
- SECTION-B contains FIVE questions carrying 2 1/2 (Two and Half) marks each and students has to attempt any FOUR questions.
- SECTION-C contains THREE questions carrying FIVE marks each and students have to attempt any TWO questions.
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SECTION-A
Write short notes on :
- Hygiene
- Food poisoning
- Moulds
- Contamination
- Disinfection
- Detergents
- Pest
- Solid waste
- Danger zone
- Bacteria
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SECTION-B
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- What do you understand by food borne diseases?
- Explain the uses of Abrasives for cleaning.
- Why hygienic food handling is important in catering industry?
- What are the advantages and disadvantages of Bacteria?
- High risks foods need to be taken care of. Discuss.
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SECTION-C
- Explain the importance of hygiene in Catering Industry.
- What are the different methods of preventing Food contamination?
- Discuss different ways of Waste disposal.
NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any page of Answer Sheet will lead to UMC against the Student.
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This download link is referred from the post: PTU BHMCT Last 10 Years 2010-2020 Previous Question Papers
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